Sous Chef | Part-Time | Convention Center

Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

The Sous Chef assists the Executive Chef and culinary leadership team in the overall operation of the kitchen, ensuring the preparation and execution of high-quality food while maintaining exceptional standards for food safety, sanitation, presentation, and service. The Sous Chef provides leadership and direction to culinary staff, assists with menu execution and production planning, and helps manage daily kitchen operations. This position plays a key role in maintaining consistency, efficiency, and quality across all food and beverage operations.

This role pays an hourly rate of $26.00 - $28.00

The Arthur R. Outlaw Mobile Convention Center is a spectacular facility providing excellent meeting accommodations. It features 317,000 gross sq. ft., including a 100,000 sq. ft. exhibit hall, and a unique design with terraces for outdoor functions and breathtaking views of the Mobile River.

• Assist the Executive Chef with the overall management of daily culinary operations.
• Supervise, train, coach, and develop culinary staff to ensure high standards of performance and professionalism.
• Lead kitchen operations in the absence of the Executive Chef.
• Assist with menu planning, recipe development, food preparation, and presentation.
• Ensure all food is prepared according to established recipes, quality standards, portion controls, and production schedules.
• Monitor food quality, taste, temperature, presentation, and consistency throughout service.
• Assist with daily food production planning and preparation based on business levels, menus, and anticipated volume.
• Coordinate the timing and execution of food service to ensure efficient and timely service.
• Monitor inventory levels and assist with ordering, receiving, storage, and rotation of food and supplies.
• Assist with controlling food costs, waste, and labor expenses.
• Ensure proper food handling, storage, labeling, and sanitation procedures are followed at all times.
• Maintain compliance with local health department regulations, HACCP standards, and company food safety policies.
• Conduct regular inspections of kitchen areas, equipment, and food storage areas to ensure cleanliness and safety.
• Assist with scheduling and assigning work to culinary staff based on operational needs.
• Monitor employee attendance, performance, and adherence to culinary and company standards.
• Maintain a clean, organized, and safe kitchen environment.
• Coordinate with front-of-house, catering, concessions, and other operational teams to ensure successful service.
• Assist with special events, high-volume service periods, and other culinary operations as needed.
• Operate kitchen equipment safely and ensure staff are properly trained in its use.
• Assist with maintaining equipment and reporting maintenance or repair needs.
• Perform other duties as assigned.

• High school diploma or equivalent required; culinary degree or formal culinary training is preferred.
• 2-3 years of professional culinary experience, with at least 1 year in a supervisory or lead culinary role.
• Experience working in a high-volume restaurant, catering, hospitality, institutional, or entertainment environment.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Food Handler or Food Protection Manager certification as required by applicable law.